In kicking off week three of my efforts to cut out carbs and sugar, I am finding more recipes to keep me inspired to stay on track. Like this easy recipe, which technically is a pretty solid alternative for the entire family (less folks with peanut allergies) and with a bowl of sticky rice, the meal turns pretty satisfying even for the pessimist in your efforts to ditch starchy/sugary. Happy Monday {more}
I found this recipe mostly by accident. I was researching online for info on organizing a local expo and strangely enough this recipe popped up. So I clicked on it for a number of reasons. French->Lentil->Kale-> Three of my favorite things. I tagged it and saved it, slowly getting ready for soups I plan to make this coming Fall/Winter (which technically is our summer here in San Francisco) but, just in case we experience a real winter this year, dipping down below 50degrees F, I will turn to soups, paired with toasted tortilla pieces for some substance. Ingredients: 1 tablespoon olive oil 1/2 yellow onion, chopped 2 small carrots, diced 2 celery sticks, diced 4 cloves of garlic, peeled and chopped 1 teaspoon dried oregano 1 teaspoon ground cumin 32 ounces vegetable stock 5 kale leaves, washed 1 1/2 cups precooked French lentils Salt and pepper Method: Heat the oil in a large saucepan. When the oil is hot, add the onion, carrot, celery and garlic. Saute on medium-low heat until the onion is translucent. …
Eggplant is definitely one of my favorite vegetables but I am particular on how they are prepared. Although most restaurants and delis pride themselves in offering eggplant sandwich on their menus, often times I find how they have prepared them isn’t pleasing to my seasoned pallete. I think the key to serving a successful eggplant dish or sandwich is slicing them thin enough to cook or roast properly and so they absorb the flavor they are often times soaked in. Of course, my eastern european culture offers many vartiations of preparing eggplants, but I think I am going to only share a favorite sandwich of mine from here: Roasted Eggplant Sandwich Eggplants and onions are caramelized in the oven then refreshed with a sprinkling of lemon juice and chives. For a gourmet spin on this roasted veggie sandwich, slather the bread with pesto* on one side and rosemary cannellini bean spread* on the other INGREDIENTS •2 medium eggplant, quartered & cut into 1/4 inch slices •2 red onions, quartered & cut into 1/4 inch slices •1/4 …
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